Joy the Baker

Gluten-Dairy-Cane Sugar-Free Homemade Granola

November 17, 2010

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Something pretty remarkable happened.  I stepped in my kitchen and baked something without flour… without milk or eggs or butter… and without sugar.

I was wide-eyed.  I was nervous.  This sort of thing is way out of my sugar/butter/flour comfort zone.

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It turns out… I might have a new comfort zone.

… A new, delicious comfort zone free of all of the fats and flours I know and love.

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I started this giant batch of everything-free granola with gluten-free oatmeal.

While oatmeal in itself is gluten-free (or at least extremely low in gluten)… actual, safe gluten-free oatmeal is made of gluten-free processing equipment.

It’s hardcore.

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Since I’m going all out, I used Coconut Oil instead regular old olive oil.

My friend Tracy got me absolutely obsessed with coconut oil.  It comes in a jar.  It’s opaque and solid at room temperature.  It’s high in fat but better for your body than butter or oil.  It’s got acids that your body loves.  Kinda rad.  Oh!  Bonus!!  It tastes like sexy sexy coconut.  I loooove this stuff.

I also used macadamia and cashew nut butter and honey as a binder.  Crazy stupid delicious.

If you’re not feeling fancy, however… feel free to use extra-virgin olive oil and almond or peanut butter as a binder.  Still delicious.  To be sure.

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This granola is super lovely.  It has a richness from coconut oil and the macadamia nut butter feels so indulgent.  It’s lightly sweetened and… completely satisfying.  I served my granola over vanilla yogurt.  Yes.  Dairy.  I’m just a rebel like that.

Gluten-Dairy-Cane Sugar-Free Homemade Granola

makes about 9 cups of granola

Print this Recipe!

6 cups gluten-free oats (old fashioned or quick cooking)

1 cup raw almonds

1 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

3/4 teaspoon salt

3/4 cup coconut oil, melted to a liquid (or substitute extra virgin olive oil)

3/4 cup macadamia nut butter (or substitute natural peanut butter)

1/4 cup plus 2 tablespoons honey (or substitute maple syrup)

3/4 cup golden raisins (or any dried fruit you like, optional)

Place two racks in the middle and upper third of the oven and preheat to 350 degrees F.  Line two baking sheets with parchment paper, or spray lightly with cooking spray and set aside.  In a large bowl, toss together oats, nuts and salt (leave out the raisins, we’ll toss these in after baking).  In a medium bowl, gently whisk together the melted coconut oil (or evoo), nut butter and honey.  Pour the oil mixture over the oats and nuts and stir well.  Make sure that every bit of oats and nuts is covered in some of the oil mixture.  Spread the granola mixture onto the two baking sheets from edge to edge.  Bake for 15 minutes and carefully remove the pans from the oven to toss and stir the oats.  This will ensure that the mixture cooks and browns evenly.  Bake for another 10 minutes.  Remove and stir.  Repeat until mixture has cooked a total of 30 minutes and the oats are dark and golden.  Allow to cool completely before tossing in golden raisins and storing in an airtight container.


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